Pepper Me Up

There are some meals that feel reserved for a specific time of day. Oatmeal belongs to the morning. A sandwich and chips is a classic lunch combo. Big bowls of pasta swing more so towards dinner. But bean and cheese burritos? They fit in just about anywhere: breakfast, lunch, dinner, late-night snack, road trip food, make-ahead campfire meal, etc. 

When I make my spicy cheesy bean burritos, I make refried beans from scratch and then layer them into tortillas with a mix of cheddar and pepperjack cheese, along with some cilantro and jalapeños. They taste great fresh, but I always cook enough to have leftovers because they freeze and reheat so well! This recipe makes enough for 6 well-stuffed burritos, so you can enjoy some today and wrap the rest individually in foil—then you’ll have several easy peasy cheesy bean-y handheld meals in the freezer, waiting to be warmed back to life whenever your heart desires. 

In light of this recipe’s title, “spicy” here refers to the spices themselves just as much as the heat level from the jalapeños. There’s cumin, paprika, chili powder, and the tiniest whisper of cinnamon that makes everything taste cozier and more complete. I hope you give these burritos a try and love them just as much as I do! 

What goes in bean and cheese burritos?

The beauty of any bean and cheese burrito is that it’s built from affordable ingredients that become much greater together than they are individually. My spicy cheesy version uses homemade refried pinto beans cooked with onion, garlic, bay leaf, cumin, paprika, chili powder, and a little jalapeño brine for tang and brightness. You will also need salt for seasoning the beans at different stages of the whole boiling and refrying process!

From there, it’s all about the cheese and other flavor enhancers. I like using a mix of freshly shredded cheddar and pepperjack cheese for richness and meltiness, plus chopped pickled jalapeños and fresh cilantro to keep things tasting lively. A little hot sauce on the side never hurts either; my personal favorite is Valentina’s Salsa Picante, which you can find in the Mexican aisle in most major grocery stores!!

And, as always: please customize these based on what you have, what you enjoy, and what looks good at the grocery store. Add scrambled eggs for breakfast burritos. Toss in some beautiful sautéed peppers or leftover roasted vegetables. Use Monterey Jack instead of pepperjack. Make them giant or make them small. Recipes should work for your life, not the other way around.

Overview of the process

The overall process is pretty simple, even though homemade beans take a little time. Most of that time is hands-off simmering while your kitchen slowly starts smelling amazing.

First, soak your dry pinto beans overnight. The next day, simmer them with onion, garlic, bay leaf, salt, and water until they’re soft enough to mash easily. Once the beans are tender, remove the aromatics—but save the onion and the cooking liquid.

Next, make the refried beans. In another pan, warm up some bacon grease or lard and let your spices bloom for a minute before adding in the beans and softened onion. Mash everything together while gradually adding reserved bean broth and pickled jalapeño juice until the beans reach your preferred consistency.

While the beans cook, prep your fillings. Shred your cheese, chop your cilantro and jalapeños, and warm your tortillas in the microwave under a damp paper towel so they’re soft and flexible for assembly.

Then it’s time to assemble the burritos and melt the cheese. Fill and roll them, then place them seam-side down in a lightly greased pan so the tortilla seals while the cheese melts. I highly recommend letting one side get a little crispy—it gives the burritos texture and helps hold everything together.

Serve immediately with hot sauce, salsa, sour cream, guacamole, or honestly whatever sounds good to you.

Meal prepping? Wrap leftover burritos tightly in foil and freeze them for future lunches or lazy dinners.

Is a bean and cheese burrito healthy?

I am absolutely not a nutritionist, so please don’t take any of this response as medical or dietary advice. But based on my understanding of food and what makes me personally feel good, I think bean and cheese burritos definitely fit into a healthy and balanced lifestyle.

Beans are one of my favorite ingredients to incorporate into meals because they’re filling, affordable, versatile, and contain fiber and protein. You’ve also got onions, garlic, jalapeños, and cilantro bringing additional flavor and nutrients into the mix.

Plus, cheese! Cheese is wonderful! I refuse to acknowledge any form of cheese slander. Sorry to my dairy-free friends. I must have done something in a past life that made it possible for me to enjoy dairy in my current life with little to no discomfort. And for that, I am forever grateful. 

That said, moderation and balance do matter, and those things look different for everybody. Personally, I’d feel perfectly happy eating one of these burritos as a meal-prepped lunch or dinner throughout the week. But I also know I probably wouldn’t feel my absolute best if I ate two burritos alongside chips and queso in the same sitting. That’s not a moral stance or even a macros thing—it’s just knowing my own body and what makes it feel good (and not so good).

The nice thing about recipes like this is how adaptable they are. If you want more fiber and less fat, use a lighter hand with the cheese and bulk things up with extra beans or vegetables. If you’re looking for a lower-calorie meal, maybe pair half a burrito with grilled fajita vegetables or a salad. Healthy looks different for everyone, and I think meals become much more sustainable when we stop treating foods as strictly “good” or “bad.”

Tips for building the best bean and cheese burritos

Really cook those beans.

You want the beans to mash easily. We’re talking about a completely submissive surrender. If the beans still feel firm or grainy, keep cooking. For the best texture, plan on a solid two hours of simmering time.

Be gentle with the cinnamon.

When I say a whisper of cinnamon, I mean a ghostly whisper. You truly only need a tiny amount to create warmth in the background. To avoid accidentally dumping too much into the pot, I’d recommend portioning some out separately before adding it in. About ¼ teaspoon is plenty.

As for the rest of the spices? Measure with your heart.

Always shred your own cheese.

Freshly shredded cheese melts (and tastes) so much better than the pre-shredded bags. Bagged shredded cheese will still work—and I encourage you to use up any you may already have in your fridge—but they contain anti-caking agents that can affect the texture, and this recipe really shines when the cheese gets perfectly melty inside the burritos.

Don’t stress about perfectly portioning every burrito.

Tortillas vary in size, and some burritos are naturally going to end up fuller than others. That’s okay. I’d much rather have fewer properly stuffed burritos than stretch the fillings too thin.

And if you end up with leftover beans, cheese, or toppings? No need to be bummed! You now have the beginnings of nachos, quesadillas, taco bowls, or whatever Tex-Mex moment you’d like tomorrow’s lunch to be.

Treat your tortillas with respect.

The easiest way to keep burritos from falling apart, aside from drastically overfilling them, is to warm the tortillas before rolling. Cold tortillas are much more likely to crack or tear.

Once rolled, place the burritos seam-side down in a lightly greased skillet and leave them alone for a few minutes before flipping. That initial contact with the pan helps “seal” the burrito closed while crisping the tortilla and melting the cheese inside.

Meal prep, freeze, and reheat.

These burritos are fantastic for meal prep because they store and reheat incredibly well. After cooking and assembling, let the burritos cool slightly, then wrap them tightly in foil. Store them in the freezer until you’re ready to eat.

For reheating:

• Microwave: Remove foil and microwave covered in a damp paper towel until heated through. Timing will vary depending on your microwave and whether the burrito is thawed or frozen. For best results, try microwaving for 2-3 minutes, then carefully move the burrito to a pre-warmed skillet. Heat the burrito in the pan for a minute seam-side-down, then another minute on the other side. The inside should be sufficiently warmed and melty, and the tortilla will have a nice texture too!
• Oven: Keep wrapped in foil and bake at 300 until warmed through, 10-12 minutes. This is the method I’d recommend if you were reheating them all at once! 
• Air fryer: My preferred method! And great for bringing back crispiness. I preheat mine to 300 and place my burrito, still in its foil, inside for 8-12 minutes, flipping once halfway between. Just be mindful that cook times will vary depending on your air fryer model and burrito girth.

No matter which method you use, I’d recommend checking the center before eating to make sure everything is heated through evenly. Also let it rest a little bit to avoid any scorching of the mouth injuries!